Turn dates and oats into a deliciously sweet crumbly treat with these fabulous flapjacks
- 250g (8oz) butter
- 250g (8oz) soft light brown sugar
- 4tbsp maple syrup
- 300g (10oz) porridge oats
- 250g (8oz) stoned dates, chopped
Melt the butter, sugar and maple syrup in a small saucepan.
Stir the oats into the melted mixture and transfer half to a 18cm (7in) shallow square tin, lined with baking parchment. Spread out evenly and press down well.
Place the chopped dates on top in an even layer.
Top with the remaining oat mixture and press down lightly to level.
Bake in the centre of the oven at 170°C (325°F, gas mark 3) for 40-45 minutes or until the flapjacks are a light golden colour.
Remove from the oven and leave the flapjacks to cool for about 10 minutes. Then cut the mixture into fingers, but leave in the tin until completely cold.
Remove from the tin and store in an airtight container for up to a week.
These flapjacks aren't suitable for freezing so you'll have to eat them all asap. What a shame!